Ghostly Cupcakes
Ghostly Cupcakes bring spooky charm and sweet flavor to your Halloween table. With a soft vanilla base, marshmallow-like frosting swirls, and chocolate chip eyes, these treats are fun to decorate and irresistible to eat. Perfect for parties, family baking nights, or edible Halloween gifts!
Equipment
- muffin tin For baking cupcakes
- Large round piping tip For ghost swirl frosting
- hand or stand mixer For creaming butter and mixing batter
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup milk, room temperature
- 1 tsp vanilla extract
- 12 mini chocolate chips or candy eyes (for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternate adding dry ingredients with sour cream and milk, starting and ending with dry. Mix just until combined.
- Divide batter evenly between liners (about 2/3 full). Bake 16–18 minutes or until tops spring back when touched. Let cool completely.
- Once cool, pipe frosting in a tall swirl using a large round tip. Add two chocolate chips or candy eyes to create ghost faces.
Notes
Use room temperature ingredients for a smooth batter and consistent rise. If decorating with kids, prep frosting and cupcakes in advance so little hands can focus on creative ghost faces. Store frosted cupcakes in a single layer to keep the ghost shape intact.
Nutrition
Calories: 290kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 120mgSugar: 22gVitamin A: 400IUCalcium: 40mgIron: 1mg